Today’s food journal entry is about my version of osso buco. I wasn’t really planning on making some today, so the ingredients aren’t complete. My husband just said that he wanted some osso buco with pasta and I saw that we had enough ingredients to make a version of it. Traditional osso buco (the modern iterations, at least) uses tomatoes, onions, carrots, and celery in the base sauce. We don’t have celery (my husband doesn’t like it either) so I replaced it with green bell pepper. I think this would be ideal with a side of mashed potatoes, risotto, or plain rice but the hubby liked pasta, so…pasta it is! Together with prep, it took over 5 hours to cook but I must say, it’s well worth the wait. Chopping the aromatics for mirepoix took up some time, but slow-cooking over low fire definitely ate up the better part of those 5 hours. Good things are worth the wait, though.